Cacao played an important role in the ancient civilizations of Mexico and Central America. The Maya and Aztecs used cacao beans both as food and for ritual purposes. This long history has ensured that cacao beans have been recognized as a valuable foodstuff throughout history.

Cacao originated in South America, West Africa and the West Indies. Cacao trees grow in the tropical climate of this region and like high humidity and temperature conditions.

Production: Cocoa butter is obtained by cold pressing. In cocoa production, the beans of cocoa fruits are mainly used. The fruit skins are usually discarded or used as compost. The beans determine the flavor and aroma of the products.

Color, aroma and smell: Cocoa butter has a yellowish color and an intense and rich smell. This smell is often associated with chocolate and coffee. Cocoa has a sweet and slightly bitter aroma profile. The olfactory note is similar to chocolate and coffee, and the flavor strength is intense and pronounced. These characteristics make cocoa products useful in a variety of dessert and beverage recipes.

Storage: It is recommended that carrier oils obtained by cold pressing be stored in a cool, dark place to preserve freshness and achieve maximum shelf life. If stored in the refrigerator, bring to room temperature before use.